Whit's Chicken Enchiladas

SUBMITTED BY: WMONROE PHOTO BY: Kelly M.

"Wonderful, cheesy chicken enchiladas that are easy to prepare. Everyone I have made these for loved them! These are great with a little salsa, guacamole and sour cream on top!"

PREP TIME	30 Min
COOK TIME	30 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

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INGREDIENTS

4 bone-in chicken breast halves
2 tablespoons olive oil
1 (4 ounce) can diced green chile peppers, drained
1 jalapeno pepper, chopped
1 clove garlic, minced
1 (8 ounce) package cream cheese
2 cups shredded Monterey Jack cheese, divided
1/2 cup water
8 (10 inch) flour tortillas
1 cup heavy cream

READ REVIEWS (245)

DIRECTIONS

Place the chicken breast halves into a saucepan, and fill with enough water to cover. Bring to a boil, and cook until the chicken is cooked through, about 20 minutes. Remove from the water, and set aside to cool.
Preheat the oven to 375 degrees F (190 degrees C). Remove the chicken meat from the breasts, and discard the skin and bones. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the green chilies, jalapeno and garlic. Cook and stir for a few minutes, until fragrant, then stir in the cream cheese and half of the Monterey Jack. As the cheese begins to melt, gradually stir in the water. Chop the chicken meat, and stir into the skillet. Remove from the heat.
Spoon the chicken mixture into tortillas, and roll up. Place the rolls seam side down in a 9x13 inch baking dish. Sprinkle the remaining Monterey Jack cheese over the top, then pour cream over all.
Bake for 30 minutes in the preheated oven, or until the enchiladas are golden brown on the top.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Sep. 27, 2004 by Laura

I would actually give this 4 1/2 stars - it's really tasty and easy! I used pepper jack cheese instead of plain montery jack and it was very good. I bet you could add in anything from onions, mushrooms and black olives to give it even more zip. I will make this again and again!

14 users found this review helpful

Reviewed on Sep. 28, 2004 by Nicole

This was a delicious recipe! The enchiladas are very creamy and cheesy, so they are fairly rich. As far as being spicy, they were mild-to-medium. We'd recommend adding more peppers if you like dishes more spicy. Definitely will make them again- perhaps next time with some low-fat or fat-free ingredients to lower the fat content.

11 users found this review helpful

Reviewed on Jan. 22, 2006 by MICHELE311

LOVED this recipe! Made it exactly per directions the first time, then experimented the 2nd, 3rd and 4th times! I used canned chicken broth to cook the breasts in, plus added 1/2 envelope taco seasoning mix as the chk was boiling. Also, I threw in some boneless, skinless chicken thighs to add some flavor. I also sauteed 1/2 large onion and 1/2 green pepper chopped with the garlic/jalapeno (seeded)/chilies mix. To the cheese mix, I used Jack/Colby/Cheddar cheeses; 3/4 c. salsa and 1/2 small can red enchilada sauce. I also added the chk broth to the mix instead of water (and used almost 1 c.). Finally, I poured the rest of the red enchilada sauce on top of the enchiladas after I used the heavy cream. Perfect, perfect, perfect!!! Thank you, Whit for this fabulous base recipe! I never would have thought to make these at home and now have a blast trying out new add-ins!

10 users found this review helpful

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